Sprouted grain is easier to digest and contains more nutrients
than unsprouted grain. Some persons who are wheat sensitive or
allergic to wheat can tolerate it in the sprouted form. This makes
delicious French Bread, Spelt or Kamut may be substituted, increasing
the amount of sprouted spelt flour in step #5 as needed.

7. Shape dough into loaf, place in greased pan, let rise
until doubled, bake 45-60 minutes or until top, sides, and bottom
of the loaf are browned.

Sprouted Bread Tips: Sprouted bread rises faster than
unsprouted, so watch it closely -- it falls royally, if allowed
too much rise. Since practically no honey is sued in this recipe,
the bread will not be golden brown when it is done.

This recipe is copyrighted from Yeast
Breads by Sue Gregg author of Eating Better Cookbook Series.
Used by permission.

Customers comment:

I talked with you last week regarding this recipe and how to
sprout and dry this much grain...well I did it. I put the grain
on 3 big cookie sheets and covered with a damp cloth and put them
in the oven with the oven light on. It took 24 hours to dry, but
it did just fine, and then I milled the flour and made the recipe.
The bread turned out great!>>>